New Orleans-style Anasazi Beans and Rice

New Orleans-style Anasazi Beans and Rice
Photo by Scott Phillips


  • 2 cups long-grain white rice
  • Jarred pickled jalapeños, for serving
  • 1 dried bay leaf
  • 1 Tbs. pure olive oil
  • 1 tsp. fresh thyme or ½ tsp. dried
  • 1 medium red onion, cut into ½-inch dice
  • 3 medium celery stalks with leaves, cut into ½-inch dice
  • + 8 more ingredients
    • 1 lb. (2-½ cups) dried Anasazi beans, soaked
    • 6 oz. fully cooked andouille or other spicy smoked sausage, halved lengthwise and cut crosswise into ¼-inch-thick slices
    • 1 medium green or yellow bell pepper, stemmed, seeded, and cut into ½-inch dice
    • Kosher salt and freshly ground black pepper
    • Hot pepper sauce, for serving
    • 2 medium cloves garlic, minced
    • 1 cup coarsely chopped fresh flat-leaf parsley
    • 3 medium scallions, thinly sliced

Put the beans in a 6-quart Dutch oven. Add 2 quarts cool water, or enough to cover the beans by about 3/4 inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to keep th...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network